Professor Wageningen University & Research Wageningen, Netherlands
In this lecture the relevance of the gastro intestinal processing in the assessment of the quality of alternative protein source will be discussed. The concentration of proteins in the food is only one of the parameters of the protein transition equation. Food process can significantly change the actual bioaccessibility of proteins by designing innovative food matrixes or preserving the intact cell structure. This notion will be illustrated with examples of insect proteins extrusion, microalgae grinding, extraction and formulation strategies. The learning outcome is to understand the parameters influencing the actual utilization of proteins from alternative sources when they are formulated in the final foodstuffs